This rich and flavorful vegan mayonnaise is made by blending extra-virgin olive oil and fresh meyer lemons rather than using egg yolks. This bright and creamy condiment makes a great base for all sorts of vegan-friendly dips and salad dressings, and is always the perfect finishing touch for a crudite platter or drizzled over vibrant spring asparagus.  

Nicole McLaughlin
Recipe by Well Done March 2017

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Read the full recipe after the video.

Recipe Summary

active:
5 mins
total:
5 mins
Yield:
Makes 1 cup (serving size: about 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process oil, lemons, garlic, and salt in a blender until smooth. Add up to 2 tablespoons water, 1 tablespoon at a time, to thin mayonnaise to desired consistency.

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Source

from A Southern Chef Cooks Through the Seasons by Steven Satterfield

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